- Level
- easy
- Prep Time
- 30 mins
- Cooking Time
- 1 h 20 m
- Serves
- 4
Ingredients
- 3 lb
- yellow onions (about 6 or 7 onions), thinly sliced
- 1.4 kg
- ¼ cup
- butter
- 55 g
- ½ cup
- dry white wine, beer or broth
- 125 ml
- 8 cups
- chicken or beef broth
- 2 litres
- 1
- bay leaf
- 1
- thyme sprig
- 12
- slices baguette, each about ½ inch (1 cm) thick, toasted
- 1
- garlic clove, halved
- 2 cups
- Gruyère, Emmental or Swiss cheese, grated (see note)
- 200 g
Directions
- Step 1
- In a large pot over medium-high heat, cook the onions in the butter for 25 minutes or until nicely caramelized, stirring a few times and scraping the bottom of the pot. Deglaze with the wine and let reduce until almost dry. Season with salt and pepper.
- Step 2
- Add the broth, bay leaf and thyme to the pot. Bring to a boil. Cover and simmer over medium heat for 30 minutes. Remove and compost the herbs. Adjust the seasoning.
- Step 3
- With the rack in the middle position, preheat the oven to broil. Place 4 ovenproof bowls on a baking sheet.
- Step 4
- Lightly rub each slice of toast with the cut-side of the garlic clove.
- Step 5
- Divide the soup among the bowls and top each one with 2 tbsp of the cheese. Place 3 slices of garlic toast in each bowl and sprinkle with the remaining cheese.
- Step 6
- Broil for 5 minutes or until the cheese is melted and golden.
Tips
The Gruyère can be replaced with a firm Quebec cheese.
